Philly Cheesesteak Cheesy Bread (Print Version)
Juicy ribeye steak with caramelized veggies and melty provolone layered on French bread for an irresistible meal.
# Ingredients:
→ Steak and Seasonings
01 -
8 ounces Ribeye Steak, thinly sliced
02 -
1/2 teaspoon Kosher salt, divided
03 -
1/4 teaspoon coarse ground black pepper, divided
04 -
1 tablespoon canola oil
05 -
1 tablespoon Worcestershire sauce
→ Vegetables
06 -
2 tablespoons butter
07 -
1 green bell pepper, sliced
08 -
1 yellow onion, sliced
09 -
4 ounces mushrooms, sliced
→ Bread and Toppings
10 -
1 loaf French bread, cut in half lengthwise
11 -
1/3 cup mayonnaise
12 -
8 ounces Provolone cheese, sliced
# Instructions:
01 -
Preheat the oven to 190°C (375°F).
02 -
Season the thinly sliced ribeye with half of the salt and pepper, then coat with canola oil.
03 -
Heat a cast iron skillet on high heat until very hot. Add the seasoned steak and cook for 2 minutes without stirring or flipping to develop a good sear.
04 -
Pour Worcestershire sauce over the steak and stir to incorporate. Remove steak from pan and set aside.
05 -
In the same skillet, add butter, green bell peppers, onions, and mushrooms. Season with remaining salt and pepper. Cook for 3-4 minutes until vegetables are slightly browned and softened.
06 -
Spread mayonnaise evenly over both cut sides of the French bread halves.
07 -
Layer half of the provolone cheese slices on the bread. Top with the cooked steak and sautéed vegetables, then arrange remaining cheese on top.
08 -
Place assembled bread on a baking sheet and bake in the preheated oven for 15 minutes on the middle rack until cheese is melted and edges are golden brown.
# Notes:
01 -
Slice the ribeye as thinly as possible while still partially frozen for best results.
02 -
For extra flavor, you can add a sprinkle of garlic powder to the vegetables while cooking.